Recipes

Bitters are a highly concentrated liquids that are typically used to in mixology to flavour cocktails. They can also be used in food, a few drops can add a wonderful flavour to your dish. We love to re-purpose ingredients and use them in new ways. This recipe, using orange bitters is no exception. 

Orange Bitters Crème Caramel

• ½ cup sugar
• 2 Tbsp. water
• 6 oz. ramekins
• 4 larger eggs
• 2 cups whole milk or half & half
• ½ cup sugar
• 1 tsp. orange bitters
• 1 tsp. vanilla extract
• Dash salt
• Raspberries (to garnish)

Instructions:

Preheat oven to 325°F.

Place ramekins in a 9 x 13 baking pan. Combine sugar and water in a small saucepan; stir. Boil gently over medium heat for about 10 minutes or until sugar starts to turn golden.

Remove from heat and divide among ramekins, titling to coat bottoms of each as you pour. Note that sugar will continue to caramelize after removing pan from heat.

Meanwhile boil a quart or two of water for the 9 x 13 pan. For crème, whisk eggs in a medium bowl.

Add remaining ingredients; stir to dissolve sugar. Divide among the 6 ramekins. Pour the hot water into pan halfway up the ramekins. Bake 40 minutes.

Remove from oven and let stand in hot water 10 minutes. Remove ramekins from water and cool completely. Cover and refrigerate at least 4 hours or for several days. Invert onto plates and serve with raspberries. You can also serve in the ramekins.

Chef's Tip: To invert, run a thin knife or rubber spatula around the inside edges of ramekins. Place serving plate on top and quickly turn over. If crème caramel does not drop out, wiggle ramekin a bit.

Try different flavours or bitters to re-invent your recipes - Cranberry, Rhubarb, Peach and more!

Lavender latte, yes you read that right! We love using our Cahoots simple syrup in more than just cocktails. Unique, delicious and the perfect way to start your weekend!

Lavender Latte 

Ingredients:

• 2 shots of Parallel 49 Espresso
• 1/2 oz Lavender Cahoots Simple Syrup
• 4 oz Whole Milk

Instructions:

Heat whole milk with Lavender Cahoots in a saucepan. Just before boil, pull from heat and whisk rapidly with a metal whisk. You can also steam with your espresso machine,or use a milk frother.

Pour espresso shots into a latte cup. Top with warmed, frothed milk.

This is the perfect weekend dinner. Just imagine yourself with a cold beer in hand, delicious chicken on the grill and the sun is shining. We can help with the beer and chicken, as for the sun...we are crossing our fingers. If we aren't so lucky this weekend, this tropical chicken should help ease the pain.

Grilled Huli Huli Chicken 

Ingredients:

• ¼ cup soy sauce
• 2 tbsp. sherry
• ½ tsp. Worcestershire sauce
• ¼ cup ketchup
• 1 tbsp. minced garlic
• 1” fresh ginger
• ½ cup crushed pineapple
• ¼ cup brown sugar
• 12 bone in, skin on chicken thighs

Instructions:

In a small bowl, mix the first 8 ingredients. Reserve about ¼ of the mixture for basting; cover and refrigerate. Put the chicken thighs in the marinade, ensuring the are all coated. Refrigerate for 8 hours or overnight.

Drain and discard marinade from chicken. Pre-heat your BBQ to medium high heat.

Grill chicken, covered, over medium heat for 6-8 minutes per side or until internal temperature with a digital thermometer reads 160 degrees; baste occasionally with reserved marinade during the last 5 minutes.

Remove the chicken from the grill, allow it to rest for a few minutes before serving.

This vinaigrette is the perfect addition to fresh, local, greens. All you have to do is add some slices of fresh avocado, a crumble of crispy bacon and a few cherry tomatoes. And voila...call it dinner!

Fresh Avocado Vinaigrette 

Ingredients:

• 1 large, ripe avocado
• 1 clove of fresh garlic, chopped
• 1/3 cup extra virgin olive oil
• 1/4 cup white balsamic vinegar
• 2 tbsp. fresh squeezed lime juice
• Pinch of salt & pepper

Instructions:

Process all ingredients in small food processor. Leftovers can be kept refrigerated for 2-3 days.

Preservation and Co created their Bloody Mary Mix so that you would be able to serve it straight out of the jar. This way, every drink you make is a top quality, consistent cocktail that you can be sure of, every time! This hand crafted, preservative free, gluten free drink mix is a medium spice and also makes a delicious pot roast. You have got to give this a try for dinner!

Blood Mary Pot Roast 

• 4 pounds beef pot roast (We prefer Bonetti Meats)
• 2 tbsp olive oil
• 2 tbsp butter
• 1 large onion, sliced into rings
• 2 leeks (white portion only), sliced
• 1 cup red wine
• 1 (28 oz) can diced tomatoes
• 1 tbsp Major beef paste, mixed with 1 cup of water
• 3 cup Preservation & co Bloody Mary Mix
• 6 Large carrots, peeled and cut into 3-inch pieces
• 20 small mushrooms, stems removed
• Salt & Pepper to taste

Preheat oven to 350 degrees F

Season the pot roast with salt and pepper, and set aside. Heat an oven-proof Dutch oven, or wide, shallow pot with a lid over medium-high heat. Stir in the olive oil and butter until the butter has melted. Stir in the onion, and cook until the onion begins to soften, about 3 minutes. Add the leek, and continue until the onion and leek are lightly browned. Remove and set aside.

Brown the pot roast in the hot Dutch oven until browned on all sides, about 3 minutes per side. Once browned, sprinkle the reserved onion over the roast, pour in the wine, beef stock, tomatoes and Bloody Mary Mix. Nestle the carrot chunks around the roast. Bring to a simmer, then cover and place into the pre-heated Dutch oven.

Braise in the oven for 2 hours, then add the mushroom caps, recover, and continue cooking 1 more hour. Slice and serve with mashed potatoes.

It's not quite blueberry season, but that doesn't mean you can't enjoy this refreshing blueberry lime margarita! Feel free to use frozen, until fresh are readily available.

Blueberry & Lime Margaritas

Try them with Fresh BC Blueberries!

Ingredients

• ¼ cup Fresh Lime juice
• 4 ounces Grand Marnier
• 4 ounces Tequila
• ¼ cup Blueberry Simple Syrup
• Blueberry Simple Syrup:
• 1 cup sugar
• 1 cup water
• 1 cup blueberries

Instructions:

1. For the Blueberry Syrup: Bring everything to a simmer and let cook for about 5 minutes over medium heat. View our simple syrup guide here. Strain the syrup through and reserve the juice. Discard the blueberries.
2. Chill the syrup.
3. Combine ice, syrup, lime juice and the alcohol in a cocktail shaker. Shake well and then pour into a chilled ice filled glass. (Feel free to add a salted rim)
4. Garnish with a lime slice.

Prep Time: 35 Minutes

Cook time: 5 Minutes